Mexi-Corn

The sprinkle of fresh cilantro at the end is optional, but I do hope you'll try it that way. Its unusual flavor really enhances the flavors of Mexican food.

Makes 4 servings 

2     teaspoons canola oil 

¼    cup finely chopped green bell pepper 

¼    cup finely chopped red bell pepper 

¼    cup finely chopped onion 
¼    cup water 

1     1-pound can salt-free (or regular) corn, drained 

Pepper to taste 

1     tablespoon chopped fresh cilantro (optional) 

Gather Ingredients

Heat oil in a small saucepan over medium heat.

 

Add peppers and onion. Cook, stirring frequently, until vegetables are tender, about 8 minutes. Add small amounts of water if necessary (about a tablespoon at a time) to prevent sticking.

Add water and corn. Heat through and add pepper to taste.

Sprinkle with cilantro and enjoy.

Each Serving Provides 

Calories 113 

Total Fat 2.8g 

Cholesterol 0mg 

Sodium 13mg 

Total Carbohydrate 19.6g

Dietary Fiber 2.5g 

Protein 2.5g 

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